TOTAL TIME: Prep: 15 min. + chilling
MAKES: 7 servings


  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup chopped seeded peeled cucumber
  • 1-1/2 teaspoons finely chopped onion
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Assorted fresh vegetables

Nutritional Facts

1/4 cup: 63 calories, 4g fat (3g saturated fat), 13mg cholesterol, 176mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat.


  1. In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. Cover and refrigerate until chilled. Serve with vegetables. Yield: 1-3/4 cups.
Originally published as Creamy Cucumber Yogurt Dip in Healthy Cooking August/September 2008, p47

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shelli1542 User ID: 1525176 141801
Reviewed Aug. 26, 2011

"This dip is delicious and versatile. Great on veges and crackers as a dip but also terrific on salad instead of dressing. I could see using it on just about any meat or fish as well."

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